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Modelling the effect of pH and pectin concentration on the PEF inactivation of Salmonella enterica serovar Typhimurium by using the Monte Carlo simulation

✍ Scribed by F. Sampedro; D. Rodrigo; A. Martínez

Book ID: 116486234
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 254 KB
Volume: 22
Category: Article
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2010.09.013

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